Harvest Apple Pork Chops Food

HARVEST APPLE PORK CHOPS

Steps:

• Season flour with a little salt and pepper; lightly dust pork chops in flour and brown on one side in butter in non-stick skillet over medium heat. Turn chops; stir in onion and apple juice; bring to a boil, lower heat, cover and simmer for 7-8 minutes.

AUTUMN APPLE ONION PORK CHOPS

Steps:

• Combine onion, apple, 2 tablespoons olive oil, 1 tablespoon vinegar, thyme, and rosemary in a skillet; cook and stir mixture over medium heat until onion is lightly browned and apples are softened, about 15 minutes. Sweeten with brown sugar to taste. Set aside and keep warm.
• Arrange pork chops in a separate skillet; season with salt, pepper, and paprika. Drizzle 1 tablespoon vinegar and 1 tablespoon olive oil over pork chops. Cook pork chops over medium heat until no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Transfer pork chops to a serving dish and top with apple-onion topping. Serve immediately.

PORK CHOPS WITH APPLES AND GARLIC SMASHED POTATOES

Steps:

• Put the potatoes and garlic in a saucepan, cover with cold water and season with salt. Cover and bring to a boil, then uncover and continue cooking until tender, about 15 minutes. Cover and set aside.
• Meanwhile, rub both sides of the pork chops with the sage, and salt and pepper to taste. Heat a large cast-iron skillet over high heat, then add 1 teaspoon olive oil and sear the chops until golden on both sides, about 5 minutes total. Transfer to a plate. Wipe out the skillet and add the remaining 2 teaspoons olive oil. Add the onion and apples and cook over medium-high heat until lightly browned, about 5 minutes. Season with salt and pepper and stir in the cider.
• Return the chops to the skillet. Cover and cook, turning once, until just cooked through, 4 to 5 minutes. Drain the potatoes, reserving 1/4 cup liquid. Return the potatoes to the pan; add the buttermilk and mash, adding cooking liquid as needed. Season with salt and pepper. Serve with the pork chops, onion and apples. Drizzle with the pan juices.

HARVEST STUFFED PORK CHOPS

Steps:

• Slice each pork chop open so that it forms a pouch.
• Rub salt and pepper generously into the meat.
• Cut the rolls into small cubes and brown them in butter; put the browned cubes in a bowl.
• Add raisins, chopped apples, quartered prunes, finely chopped parsley, and the egg to the croutons and mix well.
• Add cardamom, 1/2 tsp salt and 1/2 tsp pepper and stir.
• Divide the stuffing among the pork chops, filling each pouch.
• Note: If you have too much stuffing for the chops, spoon it into a buttered baking dish reserve it as a side dish for another meal.
• To serve-- bake for 30 minutes in a 350 degree F oven; this is great served with chicken or pork as a side dish.
• Either lace the chops shut with kitchen twine and a kitchen needle, or use toothpicks to hold the stuffed chops together.
• Melt the butter in a large skillet and sear the stuffed chops over high heat until nicely browned on both sides.
• Add 1 1/2 cups of water to the pan, reduce the heat to low, cover and let simmer for 1 1/2 to 1 3/4 hours.
• Remove the chops to a heated platter.
• If pan juices have boiled down, add 1/2 cup of hot water to the pan and deglaze the bottom.
• If pan juices have not boiled down, turn heat to medium high and reduce until only about 1/2 cup of liquid remains.
• Stir in the sour cream and flour and thicken the sauce over medium heat for 5- 10 minutes.
• Taste the sauce and add salt and pepper if necessary.
• Spoon a generous amount of sauce onto each serving plate and top with a stuffed chop.
• Garnish with a sprig of fresh parsley, if desired.

GLAZED PORK CHOPS AND APPLES

Steps:

• Heat 2 tablespoon oil in nonstick skillet over medium-high heat.
• Cook pork chops for 5 minutes or until browned on both sides.
• Add remaining ingredients.
• Bring to a full boil and reduce heat to medium.
• Simmer, uncovered, for 8 to 10 minutes or until pork is no longer pink in center and sauce thickens slightly, stirring occasionally.
• Season with salt and pepper and serve.